KitchgrowKitchen growth, made calmer
Start planning free
Mexican

Enfrijoladas

Oaxaca-style enfrijoladas with corn tortillas dipped in a smooth black bean sauce and topped with queso fresco, crema, onion, and coriander.

Published and reviewed by Kitchgrow on 6 September 2026Updated

Jump to recipe ↓
Enfrijoladas

40 mintotal

Prep 15 min · Cook 25 min

Serves
2
Difficulty
Easy
Spice
Mild
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Twenty-five minutes with beans already cooked. Everything moves fast at the end, so have the toppings out before you start dipping.

Method

  1. Blend the cooked black beans with garlic, jalapeño, part of the onion, epazote, salt, and measured water into a smooth sauce.

  2. Heat part of the measured cooking oil in a pan and simmer the bean sauce until warm, glossy, and spoonable.

  3. Warm the corn tortillas briefly with the remaining cooking oil until flexible.

  4. Dip each tortilla into the black bean sauce until coated on both sides.

  5. Fold the coated tortillas and place them on serving plates.

  6. Spoon extra bean sauce over the top and finish with queso fresco, Mexican crema, remaining onion, and fresh coriander.

  7. Serve warm while the tortillas are soft and the sauce is creamy.

How to tell it's done

The tortillas should be soft and fully coated, with a creamy black bean sauce that is not dry or pasty.

Getting it right

Tip

Keep the bean sauce loose enough to coat tortillas; if it becomes too thick, add a splash of warm water.

What to serve it with

Serve for breakfast, lunch, or dinner with avocado, salsa, or a simple salad.

Common mistakes

The tortillas tear as you dip them.
Warm them in oil until pliable first. A cold corn tortilla cracks the moment it is folded; a warmed one takes the sauce and folds without breaking.
The bean sauce is too thick to coat.
It should pour like a thin cream, not sit like a paste. Thin it with water or stock until a spoonful runs off the back of the spoon, and keep it warm — it stiffens as it cools.

Substitutions

  • Use Pinto Beans if Black Beans are unavailable, but black beans are better for the Oaxaca-style version.
  • Use Dry Oregano if Epazote is unavailable; the flavor will be less traditional.
  • Use Queso Fresco or Oaxaca Cheese for topping, depending on availability.
  • Omit Mexican Crema and cheese for a vegan-style adaptation, but the listed recipe is vegetarian with dairy.

Storing and reheating

Assemble and eat. The bean sauce keeps four days in the fridge and freezes for three months, which is the part to make ahead; it thickens in the cold and needs loosening. Dipped tortillas go soft within the hour.